Farrotto With Vegetables From The Garden And Saffron

Preparation:

Preparation: Crush about half of the saffron in a mortar and dissolve it in half a glass of water. Boil the potatoes in their skins and leave to cool. Wash and boil the pearled spelled in plenty of cold, lightly salted water for about 20 minutes, then cut the celery, carrots and onion into small cubes and blanch them with part of the oil in the pot where the spelled will be prepared. Add the potatoes, peeled and cut into large chunks, the slightly drained spelled and stir in the broth and saffron infusion. Once the desired consistency has been reached, add salt, finally serve by sprinkling the farrotto with the remaining saffron pistils and garnish the dishes with flowers and a drizzle of oil.